Dough: Mix until well combined, but still sticky. Transfer to a floured surface. Knead dough for about 3 minutes until smooth. Cover dough with bowl, and leave on the counter to rest while making the filling. If you don't cover it, it will dry out.

Filling: Combine everything together.

Dumplings: Knead your dough once more and make a log. Divide dough into equal sections. Take each section and roll out. It should be very thin. Take the dough and make cutouts, using a glass or anything that can make a medium-size round circle. Fill each circle shape with a tiny bit of the filling. Make sure to not overstuff it otherwise it will be hard to seal it closed. Continue doing these until you are out of dough.

To cook: Boil some salted water (just like you would do for pasta). Dump the pelmeni into the pot when the water is boiling. Cook for about 10 minutes and continue to stir often. Make sure you cook them for at least 10 minutes; keep in mind that the filling is raw meat. With a slotted spoon, remove the pelmeni and transfer to a large bowl. Add some butter, salt and pepper to taste and toss together. Top it off with some fresh sour cream and enjoy!

Note: You can use veal, chicken or any other desired filling in place of beef or pork.